Tuesday- Mushroom & Polenta Bake

Adapted from Cooking Light

Chef’s Notes : Since we had steak on Monday instead of our usual Meatless meal, I moved it to Tuesday. Have I mentioned before that we LOVE mushrooms? Almost in an unnatural way, but we really enjoy looking at the different varieties and dreaming of the ways we could use them. We long for the day when we can dust off our grill and have Portobello burgers once again!

Plan of Attack:

1. Make mushroom mixture

2. Make polenta and add to ramekins

3. Broil polenta and top with mushrooms

Ingredients for 2:

Mushroom mixture-

1 Tbsp olive oil

1 package baby bella mushrooms, sliced

1 package of brown beech mushrooms, trimmed

½ orange bell pepper, chopped

¼ tsp dried thyme

¼ tsp dried oregano

2 garlic cloves, minced

¼ C veggie broth

1 tsp lemon juice

Salt and pepper to taste

Polenta-

1 C milk

½ + ¼ C veggie broth

¼ + 1/8 C instant polenta

¼ C parmesan cheese

Salt to taste

Instructions:

1. Heat broiler to HI
2. Heat olive oil in skillet over medium-high heat .
3. Add mushrooms and bell pepper; sauté 4 minutes
4. Add garlic, thyme, oregano; sauté another minute
5. Finally add broth, lemon juice, salt & pepper. Reduce heat to low and keep warm
6. In a small saucepan bring milk and veggie broth to a boil
7. Once boiling add the instant polenta and stir for 3-4 minutes until thickened
8. Stir in parmesan cheese and salt until fully mixed
9. Divide polenta evenly into 2 ramekins sprayed with cooking spray
10. Broil for 5 minutes, then divide the mushroom mixture evenly on top of the polenta
11. Enjoy!

Food for Life,

the SupperSmiths, forging one (meatless) meal at a time

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